Local Cook Wins Honors For Tropical Take On Beef

December 29, 1999

Gloria Bradley of Naperville was the grand prize winner in the 1999 National Beef Cookoff, sponsored by several beef associations. Bradley won $40,000 for this recipe, which combines a heat-and-serve roasted beef tri-tip with a fruit relish. Beef tri-tip is a boneless roast from the bottom sirloin.

FIESTA ROAST BEEF WITH TROPICAL FRUIT RELISH

Preparation time: 20 minutes

Cooking time: 7-10 minutes

Yield: 6-8 servings

1 package (1 1/2-2 pounds) fully cooked beef tri-tip roast

2 cans (8-8 1/4 ounces each) tropical fruit salad in light syrup

1 large orange

2 to 3 teaspoons spicy brown mustard

1/4 to 1/2 teaspoon hot pepper sauce

Salt, freshly ground pepper

1/2 cup diced green bell pepper

Orange slices, optional

1. Remove roast from package and place in microwave-safe dish. Transfer 3-4 tablespoons liquid from package to small saucepan; set aside. Discard remaining liquid. Cover roast; microwave on high 7-10 minutes or until heated through. Let stand, covered, 5 minutes.

2. Meanwhile, drain fruit salad, reserving 3 tablespoons of the syrup. Cut up any large pieces of fruit; set aside. Grate 1 teaspoon peel from orange; set aside. Cut orange in half. Squeeze juice from half the orange; peel and chop orange sections from remaining half.

4. Carve roast across the grain into thin slices. Heat mixture in saucepan to boil; remove from heat. Arrange beef and fruit relish side by side on platter. Spoon hot sauce over beef, as desired. Garnish with orange slices, if desired.